INGREDIENTS:

2 salmon fillets with the skin on
3 tbsp teriyaki sauce
150g (5¼oz) uncooked rice noodles
1 large carrot peeled and grated
3 radishes finely sliced
3 spring onions (scallions) finely sliced
Handful of fresh coriander (cilantro) chopped
3½ tsp lemon juice
1tsp sesame oil
Salt to taste
1 tbsp sesame seeds toasted

DIRECTIONS:

1. Put the salmon fillets in a shallow bowl and pour on the teriyaki sauce.

2. Leave to marinate for 20 mins, making sure to spoon some of the sauce over the fish at least once during that time.

3. Cook the rice noodles according to the packet instructions, then drain and place in a bowl.

4. Add the carrot through to the salt to the noodles, mix and set aside.

5. Heat the grill and then grill the salmon skin side up for 5 mins.

6. Turn the salmon over, spoon the marinade over the fish and then grill for up to 5 mins until the fish is cooked through.

7. Serve the grilled salmon, sprinkled with the sesame seeds over the noodles.